Roast Chicken in Milk

Roast Chicken in Milk – amazingly flavorful, tender chicken is so easy to make with the help of an unlikely ingredient.

Let’s get something out of the way up front – this recipe may sound strange. I’m used to cooking meat in a lot of different liquids (broth, sauce, even soda), but I had never cooked meat in milk before.

The more I thought about it, the less crazy it actually seemed. Cream gravy is right at home alongside meat, so why not cook meat in milk! And, no, you don’t end up with a milky sauce. Something magic happens while the chicken is cooking. The chicken becomes super tender, and an amazing sauce forms.

This recipe is also incredibly easy, but it looks so pretty that it would work as a company meal, too. A little about what I used to cook the chicken in (affiliate links ahead!). This Dutch oven is the one pictured. It’s awesome, but it’s expensive. I found mine at an auction. I also use this Dutch oven. It’s also awesome, but it’s a lot less expensive. It also works well to bake no-knead artisan bread in, and that bread works really well for sopping up all the delicious sauce.

When recipe says “add remaining ingredients” i don’t know where you put them – inside the chicken – outside? the lemon zest – do you rub it on the chicken? the garlic cloves – do they sit on the chicken or on the sides of the pan. Thank you

I had one, too, years ago, from Spices of the Wold Cookbook,but I lost it while moving, a great tragedy because the recipe was so good. It was quite simple, with butter and lots of milk that you constantly spoon over the chicken while it fries gently in the butter. The milk eventually becomes rich and gravy-like with a wonderful texture. This sounds very like my lost one..